Kale Noodle Quiche Cups
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Ingredients
- 2medium Eggs
- 1/2cup Kale chopped into ribbons
- 1 small onion finely chopped
- 4pods garlic crushed
- 1cup of noodles boiled
- 3tbsp boiled peas
- 1/4cup whole milk or thick cream if you are not counting your calories
- 1tablespoon olive oil
- Salt to taste salt to taste
- 1 tspherbs Mixed
- 1/4tsp thChilli flakesoptional
- 1/4 tsp black pepper
- 1/4cup grated mozzarella cheese
Instructions
- Preheat the oven to 100°F.
- Wash and chiffonade kale leaves.
- In a medium skillet, add the olive oil. Add the crushed garlic and chopped onions and sauté until pink. Add the chopped kale, boiled noodles and peas. Cook until soft and done. Add the salt, mixed herbs and I added little chilli flakes as I like my food a little spicy.
- In a bowl, beat the eggs with the milk, salt, and pepper, add a little boiled and pureed kale if you want it healthier.
- Instead of baking tray or ramekins, I used silicon muffin cups. There is no need to grease them and the baked quiche just pop out neatly from them. Spoon the kale-noodle mixture first into the muffin. Then pour the egg mixture. Top it again with the kale noodle mix. Add the grated mozzarella cheese on top of each.
- Put the cups on a baking tray and place in the oven and bake for 15 to 20 mins, or until the tops are glossy green. If you are not very sure then insert a toothpick and check if it comes clean.
- Once done remove from oven and serve warm with fresh basil and mint sauce.
Recipe Notes
You can use mushrooms, spinach instead of kale or chicken or bacon.
Don’t over bake the quiche or it will come out flat
Always serve warm.
